Mimosas are so wonderful! I LOVE champagne and juice...........try grapefruit or pomegranate juice for a new twist on a classic drink!

Reviewed On: Mar. 27, 2009

So, you need to try this. Don't soak the beans overnight. Black eyed peas don't need to soak. I used pork blade steaks (2) and one piece of bacon. I browned the pork with salt and pepper. I added the meat to my six cups of chicken stock/water mix. I sauteed the onion (2 small ones), 2 carrots, tons of garlic, the red pepper, and jalapeño, cumin and cayenne in the oil from the pork. I added that to the broth. Then, I put in a tablespoon or so of honey! I put in the black eyed peas and cooked on high for one hour and then turned it down to low and cooked another 5 1/2 or so. The last hour, I added an entire bunch of coarsely chopped kale. Served it with cornbread and honey to top the cornbread. Normally, I like cornbread crumbled in my beans; however, this was such a good soup, I didn't want to change the flavor with the sweetness of the bread. So, I ate it on the side. Oh, this dish was heaven! I froze the leftovers for when our baby arrives in about 4 weeks.......but I really struggled with that! I wanted to eat it for lunch and dinner tomorrow!

Reviewed On: Sep. 24, 2008

I thought this recipe was simple, yet good. I changed it a bit. I diced the ribs of rainbow chard and sauted them with diced onion...this gave the dish a bit of crunch. I also had a jar of roasted red peppers and slivered them in when the chard was added. The combo was excellent. I loved the amount of vinegar (our family loves vinegar). I did add a pinch of sugar to offset the acidity. Topped smashed fingerling potatoes with this colorful and yummy wilted chard. And served with a sliced heirloom tomato! YUM! My husband and my 17 month old son LOVED it.

Reviewed On: Aug. 4, 2008